Strawberry Kiss Cookies for a Holiday Treat

Instructions:

1. Combine chopped strawberries, granulated sugar, lemon juice, and optional almond extract in a small saucepan. Bring to a simmer over medium heat, stirring occasionally. Reduce heat to low and cook, stirring frequently, until the jam has thickened to your desired consistency (about 15-20 minutes). Remove from heat and let cool completely.
2. In a large bowl, cream together the softened butter, granulated sugar, and powdered sugar using a mixer until light and fluffy (about 3-5 minutes).
3. Beat in the vanilla extract and almond extract.
4. In a separate bowl, whisk together the flour and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
6. Form the dough into a disc, wrap it tightly in plastic wrap, and chill in the refrigerator for at least 1 hour.
7. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
8. Roll the chilled dough into 1-inch balls. Place the balls on the prepared baking sheets, leaving about 2 inches between each cookie.
9. Use your thumb or the back of a small spoon to make a shallow indentation in the center of each cookie.
10. Spoon a small amount of the cooled strawberry kiss filling into each indentation. Don't overfill!
11. Bake for 12-15 minutes, or until the edges are lightly golden brown.
12. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Once cooled, dust generously with powdered sugar.